Recipes

LAMB SHANKS with PORTOBELLO MUSHROOMS and DRIED CRANBERRIES

POACHED EGGS ON HAM WITH PEA SHOOTS AND BUTTER SAUCE

EGGS BENEDICT ~ Green Woods Inn style, with sautéed mushrooms and tomato brochette

EASTERN HAM ROLLS - Green Woods Inn

Buckwheat Pancakes with local maple syrup

Will build on this page over time

Recipe courtesy of Wendy's mobile Market / Wendy's Country Store

LAMB SHANKS with PORTOBELLO MUSHROOMS and DRIED CRANBERRIES

1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 lamb shanks, about 1 pound each, trimmed of fat
2 to 3 tablespoons vegetable oil
1-1/2 cups dry red wine
1-1/2 cups beef broth
1-1/2 cups cranberry juice
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
.
Sauce for Reheating Lamb:
3 tablespoons flour mixed with 5 tablespoons red wine
2 tablespoons chopped fresh rosemary
1 bag (12 ounces) frozen pearl onions,
12 to 16 ouces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
3/4 cup dried cranberries
.
For Serving:
1 package (12 ounces) extra-wide egg noodles, cooked according to package directions
Sprigs of fresh rosemary, for garnish (optional)

Preparation:

Preheat oven to 350 F.

To Prepare Lamb:
In a large plastic bag, mix flour, salt and pepper Add lamb 1 or 2 pieces at a time, shake to coat, and pat off excess. In a large, wide, non-aluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat. Brown lamb in batches, turning to brown all sides. If drippings begin to burn, reduce heat. If necessary, add more oil. Remove lamb to plate and pour off fat. Stir wine broth, and cranberry juice into pan. Bring to a boil, scraping up any brown bits. Stir in garlic and rosemary Return lamb to pan and bring to a boil.

To Cook:
Cover and bake for 1 hour. Rearrange lamb shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork. Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies.
To Reheat:
Preheat oven to 350 degrees F. Scrape fat from top of sauce and discard. Simmer sauce for 10 minutes. Remove from heat and, stirring briskly, whisk in flour dissolved in wine . Add rosemary and bring to a boil, stirring constantly. Place lamb shanks in a roasting pan and pour sauce over. Sprinkle with pearl onions, mushrooms and cranberries pushing them into sauce (lamb may be held, covered, at room temperature up to 4 hours.) Bake, covered, for 1 hour, or until bubbling and heated through. Serve over cooked noodles

Upper Canada Cranberry farm is in Ottawa and is one of only 3 cranberry farms in Ontario and the only one in eastern Ontario. Lyle has a 100 acre farm that had an abundance of peat on it and this worked perfect to grow cranberries. He worked very closely with Mother Nature to bring back most of the bog like qualities that existed over 100 years ago . To help protect the cranberry plants from damage at harvest time , he made a makeshift machine that picks the cranberries without damage to the plant.

Looking for healthy food for your dog. One of the additions this week to the web is food for your family pet (dogs).

Greenfield Raw Dog Food was developed by one of our new producers over a concern for a healthier diet for their own dogs. They offer a basic natural menu for you treasured family pet. They started feeding their own dogs raw dog food over 12 years ago due to an intestinal issue with one of their dogs .

They currently have one Pembroke Welsh Corgi (11yrs old), one cardigan Corgi (9yrs old) and a German Shephard (2 yrs old).

They will also do custom cuts for special diets as well.

Recipe courtesy of Wendy's mobile Market / Wendy's Country Store

POACHED EGGS ON HAM WITH PEA SHOOTS AND BUTTER SAUCE

ingredients:

1/2 or 3/4 lb of pea shoots

4 eggs

1 tsp butter

ham :

1 lb smoked ham

1 tbsp Canadian Maple Mustard

3/4 tsp thyme

butter sauce:

1/3 cup veg or chicken stock

1/4 cup minced shallots

1/4 cup dry wine

1/8 cup white wine vinegar

1/8 tsp black pepper

3/4 cup cold butter diced

1 tsp chives

Prep;

Ham :

Place ham on lge piece of foil, smear with mustard and sprinkle with thyme and pepper. Wrap in foil. Bake in 400f oven for 1 hr. Unwrap and bake 20 minutes. Cut into 4 slices, rewrap in foil and keep warm in oven.

meanwhile in lge pot of boiling water blanch pea shoots until tender, 2 to 3 minutes .Drain, chill under cold water and drain well. Set aside.

Butter Sauce:

In saucepan over high heat, boil stock, shallots, wine, vinegar, and pepper until reduced to about 1/3 cup. remove from heat add butter all at once and whisk briskly till smooth. Season to taste . Keep warm in heat proof bowl.

Poach eggs.

Meanwhile in skillet, heat pea shoots with butter over med low heat.

On each plate place sliced ham, top with some pea shoots, then poached egg, and the butter sauce.

Serve

Egg Benedict ~ Green Woods Inn style

The best you never had!

This recipe provides a unique experience and arguably the best Egg Benedict you will ever have for breakfast. It is served with sautéed portabella mushrooms and herb-seasoned tomatoes on Rosemary focaccia bruschetta. The sauce is not the traditional hollandaise sauce but a tangy, much lighter (and better for you), home made concoction. Serves 8

Ingredients:

12 oz. Portabella Mushrooms

1 fl.oz. white wine

1 tbsp good soy sauce

8 slices focaccia (if possible Rosemary and Sea Salt)

3 med – large tomatoes

1-2 tsp fresh mixed or dry herbs (fines herbes assortment)

3 garlic cloves

Sea Salt

Black pepper

1 tbsp Balsamic vinegar

½ cup (approx.) extra virgin olive oil

8 eggs

4 English muffins

4 tbsp (heaped) mayonnaise

4 tbsp (heaped) Balkan natural yogurt

1 tsp English Mustard powder

400g shaved Black Forest Ham

3 tbsp butter

2 tbsp grated fresh Parmigiano-Reggiano cheese

Paprika

Sautéed Portabella Mushrooms

Heat olive oil, butter and soy sauce in a pan and grate in one or two garlic; heat gently. Slice the mushrooms and add to the pan. Sautee until golden brown. Add the 1 fl.oz. wine and simmer for a few minutes more and the wine reduced by half.

Rosemary Focaccia Bruschetta

Slice the Focaccia about ½” thick and toast lightly

Rub the toasted bread with a fresh garlic clove

Brush the bread with extra virgin Olive oil and sprinkle lightly with course sea salt. Bake in the oven at 300 degrees for 10 minutes just before serving

Herb-seasoned Tomatoes (the herbs used can vary with the seasons)

Using the best tomatoes you can possibly find, slice or dice the tomatoes sufficient for one to two tablespoons per person. Season the tomatoes using dry and/or fresh herbs, pepper, extra virgin olive oil, and a drizzle of balsamic vinegar (only add salt just before serving)

(Tip – In mid winter when the tomatoes are not our wonderful locally grown varieties warm the tomatoes mixture in the oven just before serving) Don’t forget to add the salt!

Egg Benedict

Take half an English muffin per person; butter the cut side and place face down on a hot pan until golden brown.

Using approximately 50g /person of shaved ham, chop across the ham into fine strips. Sautee gently in butter for fifteen to twenty minutes turning to ensure all the ham is covered and the ham cooks through.

Poach one egg /person (tip – poached eggs may be left in the hot poaching water for several minutes before plating – just remove from direct heat)

Green Woods Inn sauce (simple yet amazing)

Half table spoon /person mayonnaise

Half table spoon /person natural yogurt

Mix mustard powder into a smooth paste (one teaspoon /eight people – don’t overdo this)

Mix together and place in heat proof container and place in an oven at 300 degrees for 15/20 minutes.

Plating

Pre-warm the plates to maintain temperature. Place the bruschetta and the muffin on the plate. Top the muffin with the shaved sautéed ham and then the poached egg. Top off the egg with the sauce and dust with paprika.

Place the mushrooms on one end of the bruschetta and the tomatoes on the other end.

Dust as required with grated Parmigiano-Reggiano (mostly over the egg) and serve.

EASTERN HAM ROLL

Two sticks of celery

1 Apple

3 oz dried apricots (other fruit may be substituted, eg peach, pineapple or raisin)

2 med. Potatoes (cooked in skins)

1 tbsp ginger sauce

1 tbsp mango chutney

½ cup mayonnaise

½ cup natural yogurt

1tsp curry

16 thin sliced ham

Dash of salt

Serves 8

Cut first four ingredients into small chunks

Mix in ginger and mango

Stir curry powder into mayonnaise and yogurt until blended and then add into the main ingredients

Put spoonful of mixture onto each slice of ham and roll

Put on to baking sheet covered in baking parchment

Sprinkle with grated cheese

Bake in oven (300deg) for approx. 15 to 20 mins to warm through

Serve with sliced tomatoes and salad

Buckwheat Pancakes with local maple syrup

1 cup of buckwheat flour - Ironwood Gardens

1 tsp baking powder

2 tbsp maple sugar - Gibbons Maple Products

1 egg, beaten -

1 cup milk

2 tbsp veg oil

Preheat skillet to 375 degrees, grease with oil.

Mix dry ingredients together, then add wet ingredients.

Spoon into hot skillet and turn when bubbles break the surface.

Cook till browned and the SMOTHER with maple syrup.

or if you have a sweet tooth try this . It is a recipe I found while searching through my grandmas recipe books. It is from The Candy Book (1941).

14 minute Maple Candy

4 cups maple syrup

1 cup cream, 1/4 cup butter

1 cup nuts chopped

1 tsp lemon extract

Cook maple syrup, cream and butter for 9 minutes after the boiling point is reached. Remove from heat , add the nuts and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares.